Tiêu đề Grade 10 — 1st Quarter Examination Reviewer (Day 2) ✅

Grade 10 — 1st Quarter Examination Reviewer (Day 2) by Zeniel Jurii G. Arcala Reviewing Tips: - UNDERSTAND, NOT MEMORIZE - though ‘di sa lahat ng bagay ay magagamit to, u can use this for like situational stuff (Example is you will NOT memorize this sentence, rather understand and try to make your own explanation based on your understanding—“Spoons can be made from wooden, metal, or plastic.” you can make your own explanation like this “Spoons can be used for eating and is made of different materials” - TRY TO USE BLURTING METHOD - After reviewing, try to write everything that you remembered on paper or phone WITHOUT LOOKING AT THE REVIEWER. Then, after you’re done, open the reviewer and see what you missed/forgot and try to kinda focus on that part - ACTIVE RECALL - this is my most used study method esp for madaliang review. what u basically do is try using GIZMO app and load your pdfs or powerpoints doon and the AI will make questions for you (also automatically highlight the things to be answered), you can answer with multiple choices, text only, etc. so parang ippractice mo ung exam to see if you’re prepared and what u also forgot or don’t know. - FEYNMANN METHOD - dito para kang teacher. it helps u memorize and understand on a deeper level. so how to do it? magtuturo ka lang basically HAHAH like “so itong chemical energy is ito ung mga nacoconvert na energy by eating food” but you also should explain it para mas maunderstand mo and it can also develop ur quick critical thinking skills like “so pag you’re eating, ur body converts the food into chemical energy because of the glucose sa food.” so you need to be specific tho. ANYWAYS REVIEW WELL GUYS SANA MAKATULONG ‘TO SAINYO! TLE TOOLS ● Channel Knife – for garnishing citrus fruits ● Colander – drains liquids from food (pasta, vegetables) ● Offset Spatula – spreading, leveling, lifting cakes/pastries ● Pastry Brush – brushing butter, egg wash, glazes ● Rubber Scraper – scraping bowls, folding mixtures ● Sieve – sifting flour, straining liquids ● Spoon – stirring, mixing, serving ● Whisk – beating, mixing, incorporating air ● Poacher – cooking eggs without shell in water ● Omelette Pan – shallow pan for cooking eggs ● Measuring Cup – measuring dry/liquid ingredients
● Measuring Spoon – measuring small quantities ● Sauce Pan – boiling, simmering sauces ● Mixing Bowl – combining ingredients EQUIPMENT ● Oven – baking, roasting ● Electric Mixer – beating, mixing, whipping ● Refrigerator – storing food at safe temperature CLEANING & SANITIZING (Steps) 1. Scrape 2. Wash 3. Rinse 4. Sanitize 5. Air dry/Drain 6. Store properly PARTS OF AN EGG 1. Shell – hard covering 2. Outer Shell Membrane 3. Inner Shell Membrane 4. Air Cell – freshness indicator 5. Thin Albumin (egg white) 6. Thick Albumin 7. Chalaza – holds yolk in place 8. Viteline (Yolk Membrane) 9. Yolk – yellow part, nutrients 10. Germinal Disc – where chick develops AVERAGE WEIGHT OF EGGS ● Jumbo – 70 g ● Extra Large – 63 g ● Large – 56 g ● Medium – 49 g ● Small – 42 g